Basil Shrimp Scampi

Ingredients:

• 1/4 cup, plus 11/2 tsp. kosher salt, divided


• 12 oz. uncooked linguine


• 1/3 cup J. Olive Co. EVOO


• 1 lb. large peeled, deveined raw shrimp


• 1/4 tsp. black pepper, plus more for topping


• 1/4 cup dry white wine


• 3 garlic cloves, chopped (about 1 Tbs.)


• 1/4 cup unsalted butter, cut into 1/2-inch pieces


• 2 Tbs. fresh lemon juice (1 lemon)


• 1/3 cup fresh torn basil leaves


• Lemon peel strips


• Small fresh basil leaves

Directions:

1. Place 4 quarts of water in as stock pot; bring to a boil over high. Add 1/4 cup of the salt, and stir until dissolved. Add pasta, and cook until al dente, about 9 minutes. Drain. Reserve 1 cup cooking water; set aside with pasta.


2. Heat oil in a large skillet over medium-high. Add shrimp; sprinkle with pepper and 1/2 tsp. of the salt. Cook stirring occasionally, until shrimp are partially opaque, about 30 seconds. Add wine and garlic; continue cooking, stirring occasionally, until shrimp are mostly cooked through, about 1 1/2 minutes.


3. Add pasta and 1/4 cup of the cooking water; bring to a simmer. Add butter, lemon juice, and remaining t tsp. salt. Cook, stirring constantly, until sauce thickens and coats pasta, about 1 minute, adding more cooking water, 1/4 cup at a time, if needed. Remove from heat. Stir in torn basil. Top with lemon peel strips, basil leaves, and black pepper.